Eggs Benedict Baskets
Ingredients
1 sheet frozen puff pastry, thawed
12 large eggs
6 slices bacon - cooked and finely chopped - optional ...
1 envelope hollandaise sauce mix
Ingredients
1 sheet frozen puff pastry, thawed
12 large eggs
6 slices bacon - cooked and finely chopped - optional ...
1 envelope hollandaise sauce mix
Method
Preheat oven to 200° C.
Grease or spray a 12 cup muffin pan.
On a lightly floured surface, unfold puff pastry.
Roll into a 40 x 30 cm rectangle.
Cut into twelve squares.
Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
Break and slip an egg into centre of each pastry cup.
Sprinkle with bacon - if using.
Bake for 10-12 minutes or until pastry is golden brown and egg whites are completely set and yolks begin to thicken but are not hard.
Meanwhile, prepare hollandaise sauce
Remove pastry cups to wire racks.
Serve warm with hollandaise sauce
Hollandaise Sauce
Melt 100g of unsalted butter in a small pan – preferably one with a spout. If your pan doesn’t have a spout then transfer the melted butter to a jug.
Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well.
Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.
Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed.
Spoon the sauce over
PERFECT HOLLANDAISE SAUCE
Start by separating the eggs – you’ll need two eggs. Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves, letting the white fall into the bowl below. Place the yolks into a separate bowl.Melt 100g of unsalted butter in a small pan – preferably one with a spout. If your pan doesn’t have a spout then transfer the melted butter to a jug.
Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well.
Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.
Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed.
Spoon the sauce over
